Ingredients
Units
Scale
- 2 cups shredded zucchini, squeezed dry
- 3 large eggs
- 1/4 cup light olive oil
- 1/4 cup Greek yogurt
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts or chocolate chips, optional
- Optional, a light sprinkle of granulated sugar for the top
Instructions
- Preheat your oven to 350°F and grease a standard loaf pan.
- Whisk together the eggs, olive oil, Greek yogurt, brown sugar, granulated sugar, monk fruit, and vanilla until well combined.
- Stir in the shredded zucchini.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet just until combined, then fold in walnuts or chocolate chips if using.
- Pour into the loaf pan. For a little crunch on top, sprinkle lightly with sugar, then bake 50 to 55 minutes, until a toothpick comes out clean.
- Cool in the pan 15 minutes, then turn out onto a rack.
Notes
- Taste a small bit of batter before baking, since monk fruit brands vary in sweetness.
- Squeeze the zucchini well for the best texture.
- Store at room temperature up to 3 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
